This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you’re looking for a delicious and nutritious appetizer you’ll love this garlicky dip!
I was a bit skeptical before I prepared it because I’ve never made cauliflower and pumpkin hummus dip without chickpeas before. But it turned out really good and it definitely resembles the classic chickpea hummus. If you are a garlic lover (like I am) you will surely enjoy this dip. They pair great with some homemade paleo almond herb crackers!
Why I Love this Recipe
- It reminds me of the “real” hummus, only it has no legumes…just veggies and spices.
- The recipe is easy to prepare and you don’t need to spend much time in the kitchen.
- This dip is suitable as an appetizer and can be perfect if you’re throwing a party. It is also excellent for a quick snack in the afternoon, accompanied by some carrot sticks.
- It contains a looot of garlic. I like to add a ton of garlic cloves because I am a big fan, as previously stated.
Recipe Tips
- I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
- You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
- In case you don’t have raw pumpkin, you can use the canned alternative. The quantity remains the same.
- The recipe can be tailored to suit everybody’s preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
- If you don’t have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.
How to Make this Paleo Pumpkin Hummus:
Pre-heat the oven to 400°F. Chop 1/2 a head of cauliflower into even pieces.
Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.
Place diced and peeled pumpkin on another tray. Bake both the cauliflower and pumpkin for 30 minutes at 400F. Once finished, set aside to cool.
Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves.
Process until smooth. Season with salt and pepper to taste. Then serve!
Did you like this Pumpkin Hummus without Chickpeas (Paleo & Vegan)? Don’t forget to rate the recipe and leave me a comment below.
This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you're looking for a delicious and nutritious appetizer you'll love this garlicky dip!
- 1/2 head cauliflower cut into florets
- 2 cups pumpkin cubes (or 2 cups canned pumpkin)
- 3 tbsp extra-virgin olive oil divided
- 1 tsp ground cumin
- 1 tbsp tahini
- 1 tsp lemon juice freshly squeezed
- 1 tsp paprika
- 4 garlic cloves
- Salt and freshly ground pepper to taste
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Pre-heat the oven to 400°F.
-
Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.
-
Place diced and peeled pumpkin on another tray. Bake both for 30 minutes at 400F.
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Once they are finished, set both aside to cool for a bit.
-
Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves. Process until smooth.
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Season with salt and pepper to taste.
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Serve with veggie sticks.
- I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
- You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
- In case you don't have raw pumpkin, you can use the canned alternative. The quantity remains the same.
- The recipe can be tailored to suit everybody's preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
- If you don't have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.
